Tacos al Pastor


Mike Malinao / YS640s

Mike modified an original recipe by Chef Tom at All Things Barbecue, a Yoder Smokers dealer, so it could be cooked on a YS640s pellet grill and conform to his family’s own personal tastes – which means a reduction in the use of cooked pineapple.


  • 4 lbs Boston butt pork shoulder, sliced thin
  • Cattleman’s Grill Carne Asada 8 Second Ride
  • Al Pastor marinade (recipe below)
  • 1 red onion, minced
  • 1 bunch cilantro, chopped
  • 1/2 cup cotija cheese, crumbled
  • 20 small tortillas

For the marinade:

  • 14 oz Achiote paste
  • Adobo Sauce (recipe below)
  • 1/2 cup orange juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil

For the Adobo Sauce:

  • 2 oz dried chipotle chiles
  • 2 oz dried guajillo chiles
  • 1 cup white onion, diced
  • 6 fl oz pineapple juice
  • 4 fl oz orange juice
  • 2 tbsp apple cider vinegar
  • 1 oz piloncillo (or brown sugar)
  • 2 cloves garlic, smashed
  • 1 tbsp ground toasted cumin
  • 1 tbsp dried Mexican oregano
  • 1 tbsp dried thyme
  • 1 tsp ground allspice
  • 1 tsp kosher salt


To make the adobo sauce, toast the dried chiles in a cast iron skillet on both sides until fragrant and just browned. Remove from the skillet. Remove the stems and seeds. Place the chiles back in the skillet. Cover with water. Bring the water to a simmer. Cover and simmer for five minutes (or until tender). Drain the water and discard. Transfer the chiles to a blender or food processor. Add the remaining ingredients and process until smooth. Taste and adjust the salt level as desired.

To prepare the marinade, combine the marinade ingredients in a bowl and mix well.

Next, combine the marinade and pork in a zip-top bag or plastic container. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Marinate in the refrigerator overnight.

Remove all but two of the lower grates and preheat your YS640s to 350ºF. You will be using indirect and direct grilling.

Remove the meat from the marinade, wiping off excess marinade. Using a standing skewer, thread the meat at varying intervals and once it is all threaded, place the skewer in the center of the lower rack, cooking for one hour at 350º. After cooking one hour, open the access door in the two-piece diffuser for direct grilling. Crank the YS640s up to 375º, push the heat plate all the way in and position the grates and skewer so that one side of the meat is exposed to the flames. Close the lid and cook for 15 minutes to get the sides closest to the flame charred a bit.

Slide the grates and skewer away from the fire and use an electric carving knife to slice off part of the outside layer of meat using a small baking sheet to catch the meat. Rotate the meat and slide the grates and skewer back to cook and keep repeating the process until all the meat is cooked. Hold the pork in a warm place. Reheating the meat right before serving (or the following day) in a cast iron skillet will give it that extra bit of crispiness.

Serve the pork wrapped in warm tortillas, with red onions, cilantro and cotija cheese.


Smoked Salmon


Matt Miller / Northwoods Smokehouse
YS640 owner


Matt Miller spends a lot of time on nearby Lake Superior, where there is an abundance of fresh salmon. He has developed a process of smoking salmon that focuses on using locally-sourced, fresh ingredients. The fresher the ingredients, Matt says, the better the outcome.

Here’s how Matt smokes salmon on his YS640:

My process for smoking salmon is fairly simple. It starts with sourcing local quality ingredients and proteins. It’s not all that difficult to get fresh salmon living on Lake Superior. I spend a lot of time on beautiful Lake Superior. 

My process starts with making sure all bones are out of the salmon filets. Once deboned, I mix my dry brine using a 2:1 ratio brown sugar/kosher salt base. (Other ingredients can be added to the brine according to preference.) I put a thin layer of dry brine on the bottom of a Tupperware container and place salmon portions on top. What’s next is what I feel separates me from others in the area for smoked salmon: I source locally-made raw honey and as pure and high-grade maple syrup as I can find. I drizzle a thin layer of the syrup and honey over the salmon, then cover the layer with more dry brine and then repeat the steps until done. I let the salmon brine in the fridge for at least 24 hours. I rinse under cold water and place on drying racks to form a pellicle. Once the pellicle is nice and sticky feeling, I start the smoker and only use alder wood pellets. I smoke at 160-165° until a nice deep red color develops. Every hour I brush on a raw honey/maple syrup mix for an incredible glaze. When I smoke this salmon, it never lasts long. The rich smoke flavor complemented by the sweet honey/maple syrup glaze is to die for.

You can add anything to the top of the salmon while smoking as well like fresh cracked pepper, Cajun seasoning, or even lemon pepper.

Fireball Caramel Rolls with Candied Pecans on the Yoder YS640


By Unhinged BBQ / YS640


A perfect recipe to enjoy on a cool fall afternoon or winter morning.

Full video recipe: bit.ly/2MphuVT


2¼ tsp dry yeast (14oz pkg)

1 c warm milk (microwave 1 min)

½ c  granulated sugar

⅓ c melted margarine

1 tsp smoked salt

2 eggs

4 c flour


1-dissolve yeast in warm milk in stand mixer bowl

2-add sugar, margarine, salt, eggs & flour and mix well

3-knead dough until it forms a smooth ball (6-8 mins)

4-cover dough ball in a greased bowl, and allow the dough to rise and double in size (60-90 mins)


1 c pecan halves

½ c maple syrup

¼ c packed brown sugar

1 tsp cinnamon 

1 tsp smoked salt


1-pour ½ c maple syrup over 1 pecan halves and toss to coat

2-add ¼ c brown sugar, 1 tsp cinnamon and 1 tsp smoked salt and toss until evenly covered

3-spread coated pecans evenly over grill mat

4-smoke at 250° until pecans have dried out for about 45-60 minutes


1 stick margarine

2 c packed brown sugar

½ tsp cinnamon

3 shots Fireball Cinnamon Whisky 

¾ c heavy cream


1-add 1 stick margarine, 2 c brown sugar, ½ tsp cinnamon and 3 shots Fireball in sauce pan and boil for 2 min

2-turn off the heat and stir in the cream

3-pour the caramel sauce in a 9” x 13” baking pan


1 c packed brown sugar

2½ tbsp cinnamon 

⅓ c softened margarine


1-combine brown sugar and cinnamon in a bowl

2-the ⅓ c softened margarine will be spread on the rolled out dough in step #2 of DIRECTIONS for the ROLLS


1-after dough has doubled in size, turn out on a lightly floured surface and roll out into a 21”x16” rectangle

2-spread ⅓ c softened margarine over rolled out dough

3-sprinkle the brown sugar-cinnamon mixture evenly over the entire dough surface

4-with the rolling pin, lightly roll over the brown sugar-cinnamon mixture

5-working carefully, from the top long edge roll the dough down to the bottom edge (or vice versa)

6-cut dough into 1¾” slices & place on top of caramel in 9” x 13” baking pan

7-allow rolls to rise for 1 hour

8-bake at 400° for about 30-40 minutes or until they are light golden brown

9-brush 4 tbsp melted butter on rolls and allow them to cool for 5-10 minutes before turning out

10-top with smoked pecans

KC Style Sweet Heat Rub

By Conway Norwood / YS640s owner

Conway Norwood has been working for years to perfect his homemade BBQ rub and plans to continue experimenting. His KC-Style Sweet Heat Rub is what the title refers to, a balanced combination of sweet and spicy.

  • 1 cup Turbinado sugar
  • 1/2 cup paprika
  • 2 tablespoons black pepper
  • 2 tablespoons seasoned salt
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 teaspoon orange peel zest
  • 1 tablespoon Accent
  • Mix together and store in a cool, dry place until ready to use. Adjust the heat with the cayenne.

Carolina Mustard Sauce

Tangy, a little spicy and a lot delicious … Carolina Mustard Sauce is delicious on a variety of smoked meats and other dishes.


3/4 cup yellow mustard

1/2 cup apple cider vinegar

1/2 cup honey

1 tsp Worcestershire sauce

2 tbsp ketchup

1 tsp garlic powder

1 tbsp red pepper flakes

1/2 tsp salt

1 tbsp brown sugar

A dash of Tabasco


Mix together, refrigerate, enjoy!